Description
Indulge in the delightful flavors of homemade Boston Cream Donuts with rich custard filling and chocolate glaze.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar (or cane sugar)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 110°F) (use whole milk for richer dough)
- 2 large eggs
- 3 tablespoons unsalted butter (softened)
- Vegetable oil for frying (like canola oil or peanut oil)
- For the Custard Cream Filling:
- 2 cups whole milk (use organic for best flavor)
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract (or vanilla bean paste for richer flavor)
- Pinch of salt
- For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips (use dark chocolate for a richer taste)
- 1/2 cup heavy cream (or double cream for a thicker glaze)
Instructions
- Start by blooming the yeast. In a mixing bowl, combine the warm milk with the active dry yeast and allow it to sit for about five minutes until it becomes frothy. Then add in the sugar, eggs, and softened butter. Mix the ingredients until fully combined.
- Gradually add in the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for approximately five minutes, until smooth and elastic. Wrap the dough in a moist kitchen towel and let it rise in a warm spot until it doubles in size—about 1-2 hours.
- For the custard filling, heat whole milk in a saucepan over medium heat until gently boiling. In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt until smooth. Slowly pour hot milk into egg mixture while stirring to prevent curdling. Cook over low heat until thick, about three minutes. Stir in vanilla extract and refrigerate until cool.
- Once dough has risen, punch it down and roll out to half an inch thickness. Cut out donuts and let them rise again for about 30 minutes.
- Heat oil to about 350°F and fry donuts for one to two minutes on each side until golden brown. Let excess oil drip off on a wire rack.
- Fill donuts with custard using a piping bag.
- To make glaze, heat heavy cream until it simmers. Pour over chocolate chips and stir until smooth. Dunk filled donuts in glaze and let it set for about five to ten minutes.
Notes
Store filled donuts in an airtight container for up to three days. For gluten-free, substitute flour with a gluten-free blend.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 190 mg
- Protein: 5 g